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Roasted tofu, Brussels, and potatoes in a bowl with Dijon dressing.

Roasted Tofu & Veggies with Dijon Dressing (oil-free option)


  • Author: Nisha Melvani
  • Total Time: 35 minutes
  • Yield: Serves 3 1x

Description

Roasted Tofu & Veggies with Dijon Dressing is an easy and affordable sheet pan recipe. Served with a pantry-friendly and delicious tangy dressing.


Ingredients

Scale

3 tablespoons Dijon mustard

1 ½ teaspoons apple cider vinegar

1 tablespoon maple syrup

3 tablespoons fresh lemon juice

1 garlic clove

Salt and freshly ground black pepper to taste

7 ounces extra-firm tofu (1/2 packet), pressed, cut into 1-inch cubes

Olive oil to taste

Salt to taste

½ pound Brussels sprouts, trimmed

½ pound baby yellow potatoes

2 tablespoons chopped fresh rosemary


Instructions

  • Preheat the oven to 425ºF. Line a large baking sheet with a silicone mat or parchment paper.
  • Make the dressing: Add the Dijon, apple cider vinegar, maple syrup, and fresh lemon juice to a medium bowl.
  • Grate the garlic into the bowl. Season with salt and pepper.
  • Transfer the tofu to a medium bowl. Toss with a drizzle of olive oil. Add about one fourth of the dressing and toss to coat. Spread the tofu onto the prepared baking sheet in a single layer.
  • Transfer the Brussels to the same bowl. Toss with a drizzle of olive oil. Add about one fourth of the dressing and toss to coat. Spread the Brussels onto the prepared baking sheet in a single layer.
  • Transfer the potatoes to the same bowl. Toss with a drizzle of olive oil. Add about one fourth of the dressing and toss to coat. Spread the potatoes onto the prepared baking sheet in a single layer. Sprinkle with the rosemary. Transfer any remaining dressing to the bowl with the dressing.
  • Roast for 20 minutes. Turn the veggies and tofu so they bake evenly. Bake for about 10 minutes more, or until the potatoes can be pierced with a knife. Broil for about 2 minutes, or until browned.
  • For serving: Season with salt and pepper. Serve with the remaining dressing.

Notes

For oil-free, omit the olive oil.

  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Cuisine: Vegan

Keywords: tofu recipe, easy vegan dinner, vegan salad, easy salad recipe, plant-based protein